Ingredients

1 3/4 cups whole milk
1 cup full fat cream cheese
2 large eggs
1 1/2 tablespoons salted butter melted
1 teaspoon vanilla extract
2 tablespoons lemon juice optional
1 1/2 cup all purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 3/4 cups blueberries (fresh or frozen)

Directions

In a medium bowl, mix together milk, cream cheese, eggs, butter, vanilla and lemon juice.

In a large bowl, combine flour, sugar, baking powder and salt. Stir in the milk mixture. Mix well until well combined. It’s OK if the batter is a little lumpy. Add a bit of milk if needed.

Add in the fresh blueberries. Mix gently and let the batter rest for 10 minutes.

Heat a large non-stick skillet over medium heat and add a little butter if you prefer.

Pour ¼ cup of the batter to cook 1 pancake.

Cook until bubbles start to appear on the surface.
Flip gently with a spatula and cook the other side for a minute or less. Repeat until no batter is left

Serve the pancakes topped with more blueberries and Homemade Blueberry Syrup.